Classic Hollandaise

1. 1

   Melt the butter slowly in a saucepan. Bring to a boil. Reduce heat to low and simmer for 1-2 mins. Skim off the foam. Remove the pan from the heat. Let the clarified butter stand for 2-3 mins before skimming it once again. Set aside.

2. 2

   Bring the white wine, shallots, bay leaf and white pepper to a boil in a saucepan on medium-high heat. Boil for 5 mins until the liquid has reduced to about 1/2 cup. Pour the reduction through a fine sieve. Set aside to cool.

3. 3

   Whisk the egg yolks and white wine reduction in a bowl set over simmering water. Gradually whisk in the clarified butter. Season the sauce with lemon juice to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.